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A slice of apple pie on a white plate with a fork on the side
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5 from 44 votes

Dutch Apple Pie in a Brown Paper Bag

This Dutch Apple Pie is our favorite Fall pie. It is filled with tart apples and baked with a sweet and buttery crumb topping in an easy pressed crust.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: Dutch
Keyword: Apple Pie
Servings: 8
Calories: 554kcal
Author: Emily Walker

Equipment

  • Conventional Oven

Ingredients

For the Crust:

  • 1 1/2 cups flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 2 tablespoons milk

For the Apple Filling:

  • 5-6 apples peeled and sliced
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 2 teaspoons almond extract

For the Crumb Topping:

  • 1/2 cup flour
  • 1/2 cup butter
  • 1 cup sugar

Instructions

For the Crust:

  • Combine all the crust ingredients in a bowl. Mix well and pat into the bottom and sides of a pie pan. Don't roll the dough out.
    Pie dough for Dutch apple pie mixed in a clear bowl

For the Crumb Topping:

  • Use a pastry blender to cut the butter into the flour and sugar, and mix until crumbly. Set aside.
    Crumb topping for Dutch apple pie in a clear bowl

For the Apple Filling:

  • Combine all ingredients, except the apples, in a bowl. Mix well, then toss the apples in the mixture. Put the apple filling into the unbaked pie crust.
    A clear bowl of sliced apples with sugar and seasoning on top
  • Top with crumb topping.
    A Dutch apple pie prepared to go in the oven
  • Place the pie inside a brown paper bag. Once the pie is inside, roll up the top of the bag and close it together with either staples or large paper clips. Place the bag on the lowest shelf in the oven. Bake at 350 for 90 minutes. Don't open the bag until the time is up and you have let it cool outside the oven for about 5 minutes.
    A brown paper bag with a Dutch apple pie inside
  • Allow the pie to cool to room temperature.
    Whole Dutch apple pie with green apples on the side
  • Serve with vanilla ice cream.
    Slice of Dutch apple pie with a scoop of vanilla ice cream on top

Video

Notes

  • Best apples: Granny Smith, Honeycrisp, Jonagold, Pink Lady, or a mix.
  • Keep slices even so the filling bakes uniformly.
  • Lemon juice helps prevent browning while you prep.
  • The bag protects the topping and promotes even baking, place on the lowest rack with space from the upper elements.
  • Add-ins: ¼ cup chopped nuts or rolled oats in the crumb, pinch of cardamom in the filling, caramel drizzle after baking.
  • Make ahead: assemble and chill up to 24 hours, or bake, cool, and refrigerate.
  • Storage: room temp 1 day, fridge up to 5 days, freezer up to 3 months. Reheat in a 300°F oven for best texture.

Nutrition

Calories: 554kcal | Carbohydrates: 80g | Protein: 4g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 386mg | Potassium: 170mg | Fiber: 4g | Sugar: 50g | Vitamin A: 424IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg